Cedilla tasting menu opens with an eight course dinner created by Hokkaido chef Makoto Nihonyanagi that blends French technique with Japanese and Hong Kong flavors, and costs approximately $114 per person (originally 890 HKD), the restaurant said.
Cedilla tasting menu and the chef
Makoto Nihonyanagi trained in French cooking for more than 25 years before bringing his approach to Hong Kong, the restaurant said. He focuses on aging, fermentation, and careful sauce work, and he often pairs French technique with local seasonal ingredients.
How Hong Kong flavors appear on a French menu
Nihonyanagi weaves familiar regional seasonings into classic French plates, using star anise, dried tangerine peel, Sichuan pepper, XO sauce, and the garlic and chili notes of typhoon shelter style cooking, a Hong Kong seafood tradition. The effect is French cuisine at its core, with subtle moments that recall local taste profiles.
Menu structure and price
The 12th floor Chef’s Table at Cedilla marks its first anniversary with an eight course evening tasting menu offering seafood, seasonal fish, meat dishes, and dessert that link French technique to Japanese and Hong Kong elements. The menu is priced at approximately $114 per person (originally 890 HKD), the restaurant said.
Wine pairings and beverages
The restaurant selected a compact wine list that includes sake from Fukuoka and natural wines from a Hokkaido winery. Diners can choose sommelier selected, three or five glass pairings to add another layer of flavor to the Cedilla tasting menu.
Practical information
Cedilla Chef’s Table is on the 12th floor of Lam Ma Commercial Building, 12 Hau Fook Street, Tsim Sha Tsui (a busy shopping and dining district in Kowloon). For reservations and the latest menus, Cedilla recommended contacting the restaurant directly.